Fresh Blueberry Cheesecake

This classic Fresh Blueberry Cheesecake is a delightful treat that combines the creamy richness of cheesecake with the sweet and tangy flavor of fresh blueberries. It features a buttery graham cracker crust, a smooth and velvety cream cheese filling, and a vibrant swirl of sweet blueberries.

This recipe is perfect for any occasion, from summer barbecues to special celebrations.

Crust Ingredients:

Filling Ingredients

Topping Ingredients

Instructions:

1. Prepare the Crust:

   • In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.

2. Make the Filling:

   • In a separate bowl, beat together cream cheese, 1 cup sugar, and vanilla extract until smooth.
   • Beat in eggs one at a time until incorporated.

3. Prepare the Blueberry Topping:

   • In a small saucepan, combine blueberries, 1/4 cup sugar, and cornstarch.
   • Cook over medium heat, stirring constantly, until the mixture thickens.

4. Assemble and Bake:

   • Pour the cream cheese filling into the prepared crust.
   • Drop spoonfuls of the blueberry mixture over the top of the cheesecake filling.
   • Use a knife to gently swirl the blueberry mixture into the cream cheese.

5. Bake:

   • Bake in a preheated oven at 325°F (165°C) for 60-70 minutes, or until the center is almost set.
   • The edges will be set, but the center may still jiggle slightly.

6. Cool and Serve:

   • Allow the cheesecake to cool completely in the pan before removing the springform ring.
   • Refrigerate for at least 4 hours, or preferably overnight, before serving.

Enjoy!